Glutinous Rice flour = Sweet rice flour??

kb9oyo

Please help! I am in the middle of baking a cake for my son's birthday tomorrow and it calls for a mix of flours that includes Sweet Rice Flour and what I have on hand is Glutinous Rice Flour. Are they the same? I have the other things in the flour mix--Asian White rice flour, Tapioca Starch, and Potato starch. Do I need to run out to the store and try to find the Sweet Rice Flour or can I use the package of glutinous rice flour. It is supposed to be a Tres Leche cake when I am through.

Sue B.
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Sue Beyer

cruelshoes · Joined: 23 Sep 2005 Posts: 2501 Location: Washington State

They are one and the same. I hope your cake turns out great.

http://en.wikipedia.org/wiki/Glutinous_rice

kb9oyo · Posted: Wed Jul 09, 2008 3:58 pm Post subject: Sweet Rice vs Glutinos Rice

Thanks, Coleen!

I'm dangerous when it gets past reading the labels! Now, if I can only get the Village to turn the water back on from their repairs this morning, it will make things a lot easier!

Sue B.
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Sue Beyer

celiacmaine-iac · Joined: 19 Dec 2007 Posts: 668 Location: Maine

Let us know how the cake turns out. I've been wondering how a tres leche cake would be GF. Good luck!
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Steph

kb9oyo · Posted: Wed Jul 09, 2008 10:48 pm Post subject: Sweet Rice vs Glutinous Rice

I have made it several times before and it turned out just fine---as a matter of fact, I just finished up that package labeled Sweet Rice Flour! I had replaced it with a package labeled Glutinous Rice Flour that I had purchased from the Oriental Market, thus the original question. I only had it fail once and I think that I know what I did (messed up on the flour mix). I combined two recipes. One of them was Alton Brown's from Food Network. The other one was a gluten free one that I found on the Internet. As I recall, I just subbed in the gf flour mix into AB's recipe and followed his directions. I suppose that I can post the recipe if anyone is interested enough to want it. My son isn't gluten free, but everyone else in the family likes this particular cake gf or not.

Sue B
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Sue Beyer

celiacmaine-iac · Joined: 19 Dec 2007 Posts: 668 Location: Maine

I'd love to have the recipe if you would like to share it. It was one of the things that I had always planned to make, but never got around to it in my NGF days. So, I was a little nervous about trying it because I had no frame of reference to know if it would work or not. I was afraid that pouring the milk mix over the cake would make the GF version disintegrate. Glad to hear that it works! It's always sounded so good.
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Steph

kb9oyo · Posted: Thu Jul 10, 2008 10:01 am Post subject:

Here is the recipe that I use for the Tres Leche cake. As I said before, it is a combination of the gf recipe that I found on the web "married" to Alton Brown's recipe. It is **not** low calorie, but it is gluten free and good.

Gluten Free Tres Leche Cake Gluten Free Flour Mix Ingredients:
25% Asian White rice flour
25% Asian Sweet Rice Flour
25% Tapioca Starch
25% Potato Starch

Cake Batter Ingredients:
1 stick melted butter
6 large eggs separated
1/4 tsp baking soda
1/4 tsp salt1 cup sugar
1 1/2 tsp vanilla extract
1 1/2 cup Gluten Free Flour Mix (above)

Glaze:
1 (12 oz) can Evaporated Milk
1 (14 oz) Sweetened Condensed Milk
1 cup Half and Half

Topping:
2 cups Heavy Cream
8 oz (by weight) Sugar
1 tsp Vanilla extract

Cake:
Heat oven to 350 F. Butter a 9" by 13" glass baking pan. In a mixer with the whip attachment, combine the egg whites, salt, vanilla and baking soda. Whip to the soft peak stage--at least 2 or 3 minutes on high. Add egg yolks and beat till completely combined. Slow down the mixer and add the sugar mixing till combined. Remove bowl from mixer and fold in melted butter with a rubber spatula. When the butter is blended in, fold in the flour, 1/4 cup at a time. Pour batter into the buttered pan and bake for 30 minutes or until a toothpick comes out clean and the cake is golden brown. Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.

For the Glaze:
Whisk together the evaporated milk, sweetened condensed milk and the half and half in a 1 quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate the cake overnight.

Topping:
Place the heavy cream, sugar and vanilla into the bowl of a stand mixer. Using the whisk attachment, whisk on low until stiff peaks are formed. Change to medium speed and whisk until thick. Spread the topping over the cake and allow to chill in the refrigerator until ready to serve.
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Sue Beyer

celiacmaine-iac · Joined: 19 Dec 2007 Posts: 668 Location: Maine

kb9oyo · Posted: Thu Jul 10, 2008 10:14 am Post subject:

Yes, the whipped egg whites do seem to make the difference.

Sue B.
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Sue Beyer

celiacmaine-iac · Joined: 19 Dec 2007 Posts: 668 Location: Maine

Thanks Sue! Can't wait to try it!
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Steph